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Quail with honey and sage

Quail with Honey and Sage

Choose a flavourful honey, preferably unpasteurized, for this recipe. This can make all the difference. Serve with a little bowl of honey on the table for those who might want a little more on their quail.


  • 4 large quail
  • 4 tsp salt
  • 1 Tbsp black pepper, ground
  • 1 Tbsp coriander seed, ground
  • 2 Tbsp duck fat or coconut oil
  • 1 Tbsp sage
  • 1 glass white wine
  • 1 Tbsp Dijon mustard
  • Aromatic honey


  1. 1

    Wash quail thoroughly and pat dry with a paper towel. Cut through backs of quail (between the thighs) with scissors. Open and flatten with the palm of your hand.

  2. 2

    Mix salt, pepper, onion flakes and coriander. Rub spice blend over quail. Marinate at least 1 hour.

  3. 3

    Heat a pan on medium. Add the fat and sage. Place quail skin side down. Cook until skin is crisp and golden, around 8-10 minutes.

  4. 4

    Flip quail and cook until the breast meat is cooked, 5-8 minutes. Check by inserting a small knife into the thickest part of the breast.

  5. 5

    Place quail on a plate. Pour wine into pan and deglaze by scraping the pan with a spoon. Cook for 1 minute. Turn off heat and add Dijon mustard. Pour over the quail. Pour a good drop of honey on each quail.